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黑茶（*hēi chá*）
當普洱茶在西方常成為焦點時，<em>hēi chá</em> — 中國的後發酵黑茶 — 則涵蓋了從湖南到廣西的獨特產區。這些茶葉採用較晚採摘的大葉製成，經過微生物發酵（*wò duī*），再壓製成磚或以竹籃包裝進行陳化。其成果是滑順醇厚的茶湯，帶有甜味、木質與藥草香氣，並常點綴著珍貴的「金花」（<em>jīn huā</em>）。我們的選品由 Amgalan Chin 親自挑選，將三款經典黑茶呈現於您的杯中。
黑茶可追溯至唐代，但今日所熟知的類別，則成形於明清時代，沿著茶馬古道發展。今日，主要的黑茶產區為湖南安化縣及廣西六堡地區。與綠茶或烏龍茶不同，黑茶是藉由有益微生物刻意進行發酵 — 此過程稱為 wò duī。經過殺青與揉捻後，茶葉會被堆積、加濕，並進行長達數週的微生物轉化控制。
然後，這些茶會被壓製成磚（Fú Zhuān）、捲成柱狀，或以竹籃包裝（Liù Bǎo）以便進一步陳化。
黑茶採收於季節後期，選用較大、較粗老的葉片，並透過時間塑造其特色。新茶磚帶有霉味與泥土氣息，但經過多年陳化後，會轉變為深沉的甜味，常伴隨著紅棗乾、樟腦香氣，以及滑順、近乎奶油般的口感。著名的「金花」 — 一種冠突散囊菌 — 會在製作良好的 Fú Zhuān 中自然生成，並為其護胃功效增添聲譽。欲深入了解，可前往 thetea.app 上的黑茶專頁，或參加我們 tea.school 大師班的陳化科學課程。
三款直接來自安化與六堡的黑茶表現，均由黑茶專家 Amgalan Chin 挑選，以確保其道地與陳化潛力。
A buyer's note
A well-stored 2018 <em>Liù Bǎo</em> from a known producer in Guangxi can outperform a poorly kept 2000 brick. Ask about storage conditions — moderate humidity and airflow are keys.
Whereas pu’er might be bought in pieces, hei cha benefits from ageing in its original compressed form. If you plan to age it, keep the brick intact and only break off what you’ll consume within a few months.
Hei cha’s thick leaves demand high temperatures. Boil water (100 °C) and rinse the tea briefly — about 5–10 seconds — to ‘wake up’ the compressed pieces before your first real steep.
Keep your hei cha in a breathable container (paper, wood, or uncoated clay) away from strong odours, in a spot with stable temperature and moderate humidity — a bookshelf often works surprisingly well.
Common questions
Both are post-fermented, but hei cha is a broader category defined by regional styles (Anhua, Liu Bao, etc.) and often uses different microbial cultures and leaf grades. Pu’er is strictly from Yunnan and has its own appellation rules.
‘Golden flowers’ (<em>Jīn Huā</em>) are colonies of the beneficial fungus <em>Eurotium cristatum</em>, which develop internally during ageing of <em>Fú Zhuān</em> bricks. They contribute a sweet, medicinal note and are a sign of careful fermentation, not spoilage.
Yes, like pu’er, hei cha mellows and deepens with time. A five‑year‑old brick will be noticeably smoother and sweeter than a fresh one, provided it’s stored correctly.
Use a tea needle or a sturdy butter knife, working along the compression layers. Pry off only a small chunk at a time to keep the rest of the brick intact for ongoing ageing.
Absolutely. Use 5–6 g per 100 ml, rinse once, then start with short 10‑second infusions. You can also simmer the leaves in a pot for a richer, more medicinal brew after the first few steeps.